Скачать или смотреть How to Make Chinese Braised Fish Tastes Just Like Home

Braised fish Chinese style is one of those comforting home-style dishes that makes me feel like I am sitting at my mother’s dining table. It’s not complicated, but the flavors are incredibly rich and satisfying.

Chinese-style braised fish (hong shao yu, 红烧鱼, red braised fish, has all the flavor of a glossy, flavorful sauce that clings to every bite. The fish is first pan-fried to give it golden, crispy skin, then gently braised in a rich, savory sauce full of aromatic goodness. It’s a popular way of cooking fish in Chinese homes, besides steamed whole fish, which I have a few recipes for on this channel.

Here’s exactly how you can make it at home.


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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/chinese-br... )

Ingredients
1 whole tilapia (450g)
1 tbsp cornstarch
Sufficient oil to pan-fry the fish
3 tbsp rice wine
1 tbsp Chinkiang vinegar
1.5 tbsp soybean paste (Taucu)
1 tsp sugar
1/2 cup water
1/4 tsp ground white paper
2 tsp sesame oil
10 thin slices of ginger
2 stalks scallions
4 garlic cloves
Red chilies and scallion to garnish

Method:
Pan-Frying the Fish
1. First, clean the fish thoroughly. Rinse the fish well under running water and make sure to remove any traces of blood from the cavity, as it can cause an unpleasant fishy odor.
2. After cleaning, pat the fish dry thoroughly with paper towels. Then, make a few shallow diagonal cuts on both sides of the fish, with each cut spaced about half to one inch apart.
3. Prepare the aromatic ingredients: slice some ginger, cut the white part of the scallions (spring onion) into short sections, and halve or quarter the garlic cloves, depending on their size.
4. Lightly dust both sides of the fish with cornstarch or potato starch. Heat vegetable oil in a pan over medium heat. Carefully place the fish into the oil. 5. Pan-fry the fish on both sides until it turns golden brown. Avoid moving the fish during the first three minutes to prevent the skin from tearing. After pan-frying, remove the fish from the oil.

Braising the Fish
1. Pour off the excess oil, leaving about two tablespoons in the pan or wok. 2. Add the ginger slices, white scallion sections, garlic, and sauté for a few minutes until they release their fragrance into the oil.
3. Add vinegar, dark soy sauce, soybean paste, sugar, ground white pepper, wine, and water. Let the mixture come to a boil.
4. Gently return the fish to the pan. Using a spoon, baste the fish regularly with the simmering sauce. Turn the fish over only once, as it becomes quite delicate after frying. Continuously spoon the sauce over the fish to ensure both sides absorb the flavors evenly.
5. After about five minutes, the sauce should be reduced to a thick glaze. Carefully transfer the fish to a serving plate.
6. Lastly, add the sesame oil to the remaining sauce, then spoon the thickened sauce over the fish. Garnish with sliced chilies and the curled scallion to serve.


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The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246

Borrtex - A Quick Coffee


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Website: https://tasteasianfood.com/
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